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The State of Seafood in the Gulf; Sports Bars; Pine Nut Mouth

Seafood is a way of life in the Gulf Coast. This week on Good Food, host Evan Kleiman talks to a Louisiana shrimper and a restauranteur about how the oil spill has affected the fish industry. Plus pine nut mouth and Jonathan Gold.

FROM THIS EPISODE

The April 20 explosion of an oil rig has wreaked havoc on wildlife in the Gulf of Mexico. This week on Good Food, hear about how the seafood industry is responding. Rusty Gaude, a fisheries agent with LSU, explains the status of the spill on the ecosystem. Shrimper Lance Nacio talks to us from his boat the Anna Marie. CJ Gerdes, owner of the legendary seafood restaurant Casamentos in New Orleans, describes how consumers are reacting to the disaster in the Gulf. Pine Nut Mouth can be a distressing reaction to the normally benign nut. Polly Campbell describes what this allergy is like. Pastry chef and blogger David Lebovitz shares stories of the sweet life in Paris. Explore Thai Town with the LA Weekly's Jonathan Gold. Thrillist's Jeff Miller takes us to the best sports bars in Los Angeles. Laura Avery finds purple sprouting broccoli at the Santa Monica Farmers Market. Plus, learn how to pair cheese and sake with Barrie Lynn. And, join host Evan Kleiman for a meat pie at an Australian rules football game.

Joan Vogel is the author of 69 Quickies in the Kitchen, a self-published cookbook. She is making a green bean slaw with an orange salsa. Slice purple cabbage thinly using a box grater. Cut green beans in half and toss with a vinaigrette and a salsa made from orange slices, onion, herbs and dried fruit.

Toss the salsa with the slaw just when ready to serve to keep everything crunchy. Taste before serving to adjust proportions of ingredients, salsa and dressing. Add 3 Tablespoons of chopped dried fruit to add some texture to the slaw.

Neil works with Weiser Family Farms, which grown purple sprouting broccoli. This variety takes 11 months to grow and has a strong flavor. It has a purple color and sometimes you can find delicate yellow flowers attached. Cook it quickly in a steamer or with olive oil in a pan.

Polly Campbell is a food writer and restaurant critic for the Cincinnati Enquirer. Last Christmas she suffered from Pine Nut Mouth, an allergy which caused all food to taste bitter. The affliction is not fatal and for Polly, eventually dissipated and disappeared after several days. Roger Hyam, a botanist in the UK wrote about his experience on his blog and got lots of feedback. It's thought that the European variety of pine nut - the longer nut, doesn't cause Pine Nut Mouth. Those grown in Asia, have been thought to be a different species and can cause the allergy, but not in everyone that consumes it.

Albert "Rusty" Gaude is a Fisheries Agent with LSU's Agricultural Center. On April 20, an oil rig exploded in the Gulf of Mexico causing oil to spill into the waters. The spill is moving West but has to contaminate many fishing centers on the Gulf Coast. Some, however, have been closed.

Captain Lance Nacio is a shrimper in Louisiana. Since the oil spill, his shrimping region has been closed so he's been contracted by BP to work on the controlled burn.